Mincemeat Streusel

A delicious alternative to the traditional Mince-Pies (recipe). It is more convenient to make as it is made as a tray bake  but can quite easily be made as individual pies with the topping.

This recipe and amounts given  below are for 10-12 slices . This is a quality recipe for that special occasion, you can of course buy the pastry ready made but it will not be as good as your own make.

We recommend using a high quality mincemeat, whilst it is nice to be able to make your own, there are some very good products on the market.

 When buying, there are two main considerations to be taken, One: READ THE LABEL/INGREDIENTS LIST and Two: remember the old adage "you only get what you pay for"

Serve warm or cold  with either Brandy Butter, Clotted Cream, Pouring Cream , Brandy Sauce or Vanilla Custard. They are even nice on their own.

You will need a baking tray  approx 25cm x 17 cm at least 2.5cm deep.

 If you have a larger tray you will need to increase the given amounts proportionally, e.g for a tray measuring 25cm x 30cm you would need to increase all the ingredients by 50% (half as much again,i.e. 20g would become 30gm, 40gm  would be 60g and so on. When increasing a recipe it is important to apply the % increase on all the ingredients.

Note : It is always better to have too much rather than not enough.  Both the pastry for the base and the streusel topping can be stored, un-baked, in the fridge for up to 4 days or if not needed within this time it can be frozen for latter use.


30g (1oz) Self-raising flour.

90g (3oz) Plain flour.

30g (1oz) cooking fat (Trex or similar) or Lard.

30g (1oz) Butter.

15g (1/2 oz) Caster sugar.

15g (1/2oz) Cold water. (It is recommended that you weigh, not measure, this amount).

Note: Ideally all ingredients should be 16-21C (61-70F) unless stated. Under this temperature the fat will not combine readily with the flour but above the temperature the fat will become too soft and "oily" and will over shorten the paste. The finished paste should not exceed the stated temperature. Self-raising flour can be omitted and the plain flour increased by 30g to 120g but do not use all self raising flour.

  1. Weigh and sieve together the Self-raising and plain flour onto a piece of greaseproof paper or a suitable container  (not your mixing bowl) twice to ensure an even mix.and set aside.
  2. Weigh the cooking fat and butter and place into the mixing bowl.
  3. Weigh the sugar and  water and mix together in a separate container and set aside.
  4. Take half of the sieved flour, 60g (2oz) and add to the fat in the mixing bowl.
  5. Carefully blend the fat and flour together and when evenly mixed cream together using  the back of a large spoon or spatula. Continue beating for about two minutes to give a light creamy result.
  6. Stir the sugar water mix to ensure that the sugar has dissolved completely and then add to the creamed fat and flour .
  7. Carefully blend together until evenly mixed. Finaly add the remaining flour and mix the ingredients to a smooth paste. Do not over mix as this will toughen the pastry.
  8. Wrap in plastic film or place in a lidded container and set aside/rest in a cool place or fridge for approx 20 minutes. The pastry is then ready to use.
Note: This method of making pastry is known as the creamed fat and flour method, this method ensures that there is no undissolved sugar and will give a lovely short eating, melt in the mouth paste. This recipe can of course be made on a machine but given that this is such a small amount we recommend that it be made by hand. As previously stated, you can of course use ready made but it will not be as good as yours.

For further information on short/sweet pastry, recipe and methods go to short-pastry


Butter                        100g (4oz)
Caster Sugar            100g (4oz)
Plain Flour                  75g (3oz)
Ground Almonds      75g (3oz)
Baking Powder            1g (level TeaSpoon)

Sieve the flour and baking powder together and then place into a mixing bowl with the rest of the ingredients and using your finger tips rub together to form a crumble. Do not over mix or otherwise you will form a solid mass, keeping the mixture cool will help to form the crumble. Set aside in a cool area or fridge.


Processing (Linning the base)

 Take the pastry, having rested for at least  20 minutes and place onto a lightly floured work surface. Using your hands, gently form into a small oblong shape. This will make rolling out a lot easier to keep the shape of the baking tray. Carefully roll out the pastry to the required size, using the baking tray as a guide. The amount made is the correct amount for the tray size stated above. If you roll out too big the pastry will be too thin and also very difficult to handle.
Make sure your baking tray is clean and then very lightly grease or oil it. Generally pastry does not need greased tins due to the high fat content in it but a very light coat will ensure that the product will released from the tin when baked. If your tin is well worn it may well need to be lined with baking parchment first.
The easiest way to transfer the paste to the tray is by lightly rolling onto the rolling pin and then gently unrolled over the tray. Do not panic if it breaks, the very nature of the pastry allows you to patch and repair, however the more you handle the pastry the tougher it will get.
When lined , set aside in a cool place or fridge for at least 15 minutes to allow the pastry to relax and rest before  baking.

After resting the lined sheet needs to be half baked before filling. To do this, place the pastry lined tray in a pre-heated oven 180C, 360F, Fan 160C, Gas 4. for 10-12 minutes. Remove from oven and allow to cool completely.

 You may have chosen to make your own mincemeat , however, as stated above, there are some very good quality products available to buy. 

You will need....  350g Mincemeat for this size baking tray  (approx 25cm x 17 cm at least 2.5cm deep).
Give the mincemeat a thorough stir before spooning onto the half-baked sheet. Carefully distribute the mincemeat evenly all over the lined base, taking care not to tear/damage the half baked pastry. The back of a tablespoon is ideal for this.

When all the mincemeat has been spread evenly, spoon on the streusel mix to cover the whole tray (see below), gently pressing into the mincemeat but be careful not to compact the mix too much.

 When all the streusel mix has been spread , place in the pre-heated oven 180C, 360F.Fan160C, Gas 4 and bake for approx 25 minutes or until a light golden brown (see below), trying to not let the mincemeat boil before the topping has baked.

Streusel sheet Baked to a golden brown

 When baked remove from the oven and preferably place the tray onto a cooling wire. This will help the sheet to cool quicker and therefore avoid sweating in the tray which could cause the base to stay wet.

When completely cooled,  place in a cool place or if possible put in fridge to chill the sheet before cutting into the required number of slices.

Cutting into slices.

Cutting in the tray: It is possible to cut the slices whilst still in the tray.

  • Make sure that the sheet has been completely chilled, this will firm up the mincemeat which by its nature is liable to be to "torn" when cutting this way.
  • Using a sharp pointed knife, cut in half long ways.
  • Then cut across the width dividing into 5 or 6 to give 10 or 12 slices. see below.

Cutting out of the tray.
The idea is to tip the whole slice out of the tray and then to cut it accordingly.
  • Make sure the sheet has been well chilled.
  • Run a pointed knife all around the edge to ensure the sides are clear.
  • The base of the tray needs to be warmed a little just to ensure the complete release of the pastry base.
  • To do this just place the tray over a lighted gas ring or electric plate on your cooker, just enough to warm the tin a little. Keep it moving around in the heat source. Remove from the heat.  Place on top of the slice another tray or board and taking care turn the whole thing over. This should release the slice upside down on the spare tray/board.  Invert the now empty baking tray and place this on top of the baked sheet and again taking care turn the whole thing over.
  • You should now have the finished slice the right way up and out of the baking tray hopefully in one piece.
  • Trim thinly the four sides and then cut as above.
  • If not required to serve right away this product will keep for up to 2 weeks if kept in airtight container or cake tin but must be  kept cool.
  • Streusel slice can be served/eaten hot or cold.
  • Slices can be heated individually in a microwave or a number can be placed on a baking tray and placed in a pre-heated oven 200C for about 5 mins, care must be taken in not letting the mincemeat get too hot as it will start to "run" out the sides. For best results re-heat as a sheet (slices packed close together)
  • Serve with Brandy Butter, Clotted cream, Brandy Sauce , double cream are just some of the ways this slice can be eaten.